Apple Crsip Pie

You can never EVER go wrong with some delicious, traditional apple pie...BUT you can make it better by adding an "apple crisp" topping instead of more pie crust. Serve with woodchuck hard cider and you're GOLDEN! more like golden delicious.....ahhhaha!

The Crust: (A slight variation from my previous crust recipe I put on here, but any pie crust would work)
2 1/4 cups all-purpose flour
small dash of salt (up to 3/4 tsp if you want it saltier)
1/3 cup shortening, cold, cut into small pieces
1/3 cup butter, cold, cubed
8-10 TB cold water

Stir together salt and flour in a medium bowl.  Cut in shortening and butter until mixture resembles a coarse meal.  Sprinkle 1 TB of water at a time into crust, tossing with a fork after each addition until flour is moistened into "crust consistency."  Split dough in half, form into discs, and seal with cling-wrap and store in refrigerator until ready for use.

The Filling:
6 cups peeled, thinly sliced apples (using a variety of types makes it tastier!) (about 6, give or take)
1 TB lemon juice
3/4 cup sugar
2 TB flour
1/2 tsp cinnamon
1/8 tsp nutmeg

Mix flour, sugar, cinnamon, and nutmeg in a bowl.  Sprinkle apples with lemon juice, then toss apples with flour mixture until evenly coated.

The Topping:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup rolled oats
3 TB cubed butter

Mix dry ingredients.  Cut in butter until resembles a coarse meal.

Putting it all together:
Preheat oven to 375
Roll out dough on a lightly floured surface.  Line a pie pan, pressing dough into the bottom.  Gently imprint fork marks in the bottom of the dough to promote even cooking.  Sprinkle top of dough with cinnamon sugar for a little extra flavor.

Fill pie crust with apple filling.  Sprinkle crisp topping on top of apple mixture.  I used the extra pie crust to cut out cute acorn/maple leaf shapes for decoration.

Bake at 375 for  40 minutes to an hour, until filling is tender and bubbling.